- 2 cups all-purpose flour, 260g
- 1/4 cup white sugar, 50g
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, 113g, cold and cut into tiny cubes
- 3/4 cup buttermilk, 180 ml
- 1 teaspoon vanilla extract
- Preheat oven to 200c and place rack in middle of oven. Line a baking tray with parchment paper and sprinkle some flour on top.
- In a large bowl, combine sifted flour, baking powder, baking soda, salt and sugar.
- Cut cold butter cubes into the flour mixture until it resembles coarse crumbs. Use a pastry cutter or fork.
- Add buttermilk and vanilla extract to the flour mixture and stir just until the dough comes together. DO NOT over mix.
- Turn dough out onto a lightly floured surface and knead briefly.
- Roll dough into 1 inch thickness. (This thickness is important, as scones that are rolled too thin will not rise).
- Use a 2 1/2 inch round cutter to cut dough into circles.
- Transfer scones to the baking tray and brush the tops of scones with a little milk (helps with browning).
- Bake for about 15 minutes or until golden brown and a toothpick inserted in the centre comes out clean.
- Remove from oven and transfer to a wire rack to cool. Serve warm.
Scones are best served warm. To reheat room temperature scones, place on baking tray and tent lightly with foil, then place in preheated 180 degree C oven for about 10 minutes.
It's also great to freeze scones for 30 minutes before baking. 30 minutes of freezing relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which makes the scones a bit flakier.